Crabmeat Remick @ Clancy’s
Crabmeat Remick is baked in the same way crabmeat au gratin is, but with a much zestier sauce. Clancy’s owner Brad Hollingsworth used to serve a lot of it when he was a waiter at the Caribbean Room, and he knows how great a dish it is–even though the ingredients are very simple: mayonnaise, mustard, chili-sauce and bacon. It’s not even a local dish, but one created in New York and named for the then-president of the New York Stock Exchange.
Clancy’s. Uptown: 6100 Annunciation. 504-895-1111.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.